Skip to content

Cookie Dough Truffles

March 20, 2013

This was our Valentine’s Day dessert this year as I wanted something that could travel since we were heading out of town the following day.  I had never made truffles before and they were pretty easy and fun to make!  I’ll definitely make them again.  Note, the original recipe called for double the ingredients (we really didn’t need to eat that many truffles, so I halfed it as shown below). For the chocolate coating I’ve made it with using 1 tbs of butter instead of the shortening and I think the taste is better (everything’s better with butter right?) but the shortening definitely makes the chocolate thicker. So I’ll leave it up to you which you choose to use.


Difficulty: Medium
Prep Time:  15 min
Cook Time:  15 min
Total Time:  2 hours
Yield:  2.5 dozen
Taste: Amazing!


Cookie Dough
1/4 cup butter, softened
6 tbs (3/8 cup) firmly packed brown sugar
1/2 teaspoon vanilla extract
1 cups all-purpose flour
7 ounce (half a 14-ounce can) sweetened condensed milk
1/4 cup semi-sweet mini chocolate morsels
1/2 cup finely chopped pecans

Truffle Coating
12 oz  semi-sweet chocolate (baking bars or chocolate chips)
1 tbs shortening or 1 tbs butter (see note above on difference)
Optional toppings: coconut, sea salt, cayenne, chopped nuts, sprinkles

1)  In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla.
2)  Gradually beat in flour and add milk. Add ¼ cup chocolate morsels and pecans, mixing well. Shape into 1-inch balls by rolling between the palm of your hands. Place on waxed paper; chill 2 hours in refrigerator or speed up this process by putting it in the freezer 30 min to 1 hour – until firm.
3)  Melt 12 oz semi-sweet chocolate and shortening (or butter) in a double boiler. If you don’t have a double boiler heat a pot of water to boiling and place a heat proof bowl over top of it and place your ingredients in there.
4)  Using 2 forks, dip cookie balls into candy coating to cover. If you wish to top your truffles with some extra flavor (coconut, sea salt, cayenne, nuts, sprinkles, ect.) do so immediately after you dip the cookie dough so it sticks to the chocolate coating.  Sea salt was our favorite.  Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

Note: this made quite a bit extra chocolate coating if you use the butter to make the chocolate coating.  If you have some fruit or pretzels laying around you could use up the rest on that.

Source: Food Network (modified a bit)


From → Dessert

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: